In a large skillet over medium heat, combine 1 cup of dry white wine, 1 finely chopped shallot, 1 rosemary sprig, and a handful of whole black peppercorns. Allow this mixture to simmer gently for about 3-5 minutes, or until reduced to about 1 tablespoon.

Pour in 2 cups of vegetable stock into the pan and bring to a gentle boil. Continue to simmer for approximately 15 minutes until the stock reduces by half. Once done, strain the mixture to remove the solids, returning the fragrant liquid to the skillet for the next steps.

Return the strained liquid to the pan over medium-low heat. Gradually stir in 1 cup of heavy cream, allowing it to simmer as it thickens, about 5-7 minutes.

In a large pot, bring salted water to a rolling boil. Carefully drop in the butternut squash ravioli and cook for about 2-5 minutes, or until they float to the surface. Once they rise, they are ready; use a slotted spoon to gently transfer them to a plate.

In a small pan, melt 2 tablespoons of unsalted butter over medium-high heat. Add ½ cup of panko breadcrumbs and stir regularly, toasting them until they turn golden brown (about 3-5 minutes).

With the rosemary cream sauce simmering, stir in 2 tablespoons of finely chopped fresh rosemary, ½ cup of freshly grated Parmesan cheese, and a pinch of black pepper. Toss the cooked ravioli in the sauce to coat them thoroughly.

Transfer the coated rosemary cream butternut ravioli to serving plates. Finish by generously sprinkling the toasted panko breadcrumbs on top, and enjoy!